Pumpkin Pie Pecan Cheesecake for 10

Instructions:

1. Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium heat. Stir until melted and bubbling slightly.
2. Stir in the chopped pecans and remove from heat immediately.
3. Pour the pecan mixture into a parchment-lined 9-inch springform pan and spread evenly. Let cool for 10 minutes.
4. Beat softened cream cheese and granulated sugar on medium-high until smooth and aerated (about 3 minutes).
5. Blend in the pumpkin puree, vanilla extract, and pumpkin pie spice until the color is uniform.
6. Add eggs one at a time, beating on low speed just until incorporated.
7. Fold in the sour cream and all-purpose flour using a rubber spatula until the batter is velvety and lump-free.
8. Pour the pumpkin batter over the set pecan base and bake according to specified temperature management (approximately 1 hour 46 minutes).
9. Chill the cheesecake in the refrigerator for at least 6 hours before serving.
10. Whip heavy cream, powdered sugar, and cinnamon together and apply as garnish before slicing.